Another one of my quick favorites that is in season right now is my pasta salad with mozzarella, cherry tomato, baby spinach and olives. And then with a dash of olive oil, and salt and pepper Actually, pasta salad is a good quick dish that can be used as a slush dish for left-over veggies. Just mix together. I got hooked on whole wheat pasta on the third try and prefer it now since it tastes more than white wheat. But an advice is to measure portions and be careful with olives, olive oil, and cheese. A cup (2.5 dl) of pasta is 200 kcal, and regular veggies adds very little, but it’s easy to make portions twice that size and then drown with olive oil and or cheese. So top up with veggies instead!
For those who enjoy it, a good vinaigrette probably adds an extra touch to this recipe, but I like it simple, optimizing the taste/ingredients ratio!